Tell me how to pick offal, and what to do with it
April 7, 2009 2:02 PM Subscribe
Offal. I know what it is but need your help with selection and cooking.
Mrs Mutant is a carnivore and likes her meat. Although I'm basically a pescatarian I do all our cooking and genuinely enjoy preparing her meals.
I've got about a dozen stock dishes that I can prepare, and by using chicken, pork loin, beef or various mince I can present roughly three dozen meals. I cooked my way through part of my undergraduate education, and I'm comfortable with most techniques, including separate sauce preparation, even going so far as to prepare and bake meat pies so no worries there.
While doing our food shopping I've noticed that offal (e.g., chicken or calves liver) is massively cheaper than equivalently sized other cuts of meats. There are loads of of offal on offer here, but I'm not really sure how to prepare it.
So what can I do with offal? I'm looking not only for recipes but also suggestions for useful cuts (is that the correct word to apply for offal?). We've got several British butchers close by, and I know they speak offal.
Just tell me what to ask for and how to prepare it.